Parsnip and Celery Root Puree with Chestnut
Ingredients
- 2 pounds parsnip, peeled and cut into small chunks
- 3 large celery root, peeled and cut into chunks
- 1 cup cream
- 6 ounces butter
- 3 ounces butter
- 1 cup chestnuts, chopped
- Salt and pepper to taste
Directions
Cook parsnip and celery root in separate pots covered, with water, until very soft.
Strain out the cooked parsnip and celery root and transfer into a blender. Puree on high until smooth.
Place parsnip–celery root puree back in a pot on low heat. Mix in cream and butter until melted. Season with salt and pepper to taste.
In a sautée pan on high, add butter and chestnut, and sauté until chestnuts are evenly toasted. Use this to sprinkle on top of the puree right before serving.